Veal Jus (Brown Stock)

It is best to have the butcher chop the bones very finely so that the aromatic ingredients can be leached out as much as possible. Thoroughly water the bones and drain well. Cut the cleaned vegetables into coarse pieces. Heat olive oil in a large pot, sear bones and after about 10 minutes, when bones are nicely browned, add vegetables and calf’s head. Add herbs, spices and peanuts and sauté briefly. Pour in red wine and Madeira and let it boil down almost completely, stirring occasionally. Now add 3 liters of water and simmer in an open oven at 200 °C for about 4 hours. Keep stirring and add water as needed. Strain through a sieve into a saucepan and simmer on the stove for another 20 minutes at low heat. At the end, only about 1 liter of liquid should remain.

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